A little break in between posts about desserts. When it comes to cooking, desserts are quite rare. Yet when it comes to taking photos for the blog and writing about food, desserts turn out better models for the camera!
So anyways this year I already started thinking how not to miss some of the seasonal goods and prepare some of them for the winter. I love having a little bit of everything in my fridge. And I am oh so lucky this year – I still have a bit of frozen chanterelles before the new ones come out as well as some frozen berries. So browsing through ideas I came across garlic! One of my favorite vegetables of all times. Preserved in olive oil. This early in the season I experimented with a small batch of last year’s harvest just to know what to expect when the fresh ones are ready.
* Peeled garlic
* Apple cider vinegar (enough to cover garlic)
* 2-3 teaspoons of sea salt
* 1 teaspoon sugar
* A few sprigs or rosemary
* 1 dried chili
* Olive oil (enough to cover garlic)
I didn’t measure everything -referring to the photos, my jar was quite small. So all of the ingredients were measured for approx 250-300 grams of garlic.
Put the garlic, salt and sugar into a saucepan, pour over the cider vinegar just enough to cover the garlic cloves. Bring to the boil. Cook for just a few minutes. You don’t want to garlic to be too soft. Drain the vinegar and dry the garlic with the paper towels.
Put the dried cloves into a prepared jar, add rosemary and chili and pour over the extra virgin olive oil. The garlic must be covered with oil completely.
This beautiful treasure can be used with anything – on salads, as a side to grilled (or any other way prepared) meat. It can be refrigerated for several months. Once oil is infused with herbs and chili, it makes a perfect dressing for the salads. Also excellent for omelettes.
The first time I made it was with less salt than given in this recipe. Try out and see what you like for your taste.
And needless to say – it looks very pretty.